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82 thoughts on “Kadhi Pakoras”

Dear Manjula, 3/4 cup and 2/3 cup water for making pakoras made my batter too watery. I had to add more besan to the batter to make pakoras. Is this measurement correct? Just checking! Please reply.. thank you for the most delicious and easy recipes. You are truly appreciated by me and many others!

Aunty my kadhi turns thinner after 1 2 hour…when i am making its conositency is thick, but as time goes it becomes thinner and if i reheat it, it becomes like water…what could be reason.Please need your help

Is there any other reason other than cooking on high flame that’s separates it. Cuz even my Kari gets separated in spite of cookin on low flame. Reasons like the texture of curd or ratio of beans to curd etc.. pls reply

I have a suggestion which my Ma used to do while making pakori.pakori ke liye aap Besan ke batter mei u can add little refine oil, sauf, salt and all Mirch powder. Put the fried pakori in slight warm water. This will add softness to pakori.

hi aunty, i’m pinky your all recipes were fab n i dint know the proper way to prepare these food thanks for helping me like mother because my dad n mom separated wen i was small…. so from cooking your recipes i ll make my papa happy…. 🙂 please send some tips for making good food, my request is for all didis,auntys n grandma too… 🙂 thank u… 🙂

Hello Auntie ji
I’m trying to use the least amount of oil possible and am wondering if it is possible to cook pakoras in a manner other than frying. Thank you so much for your wonderful recipes, greatly enjoyed by my family. Kelly

Thank you for the recipe, it was very easy to make and very tasty. Sri Sri Radha Giridhari, our deities here at New Govardhana Dhama in San Diego certainly enjoyed it with their puris, hot milk, and mysore pak tonight.

Hi Manjulaji
My compliments on your fail proof recipes! I had some aloo pakoras left and have question on mixing that in the yogurt blend instead of the bland pakoras. Your thoughts are appreciated.
Renuka

Thanks Manjula ji for this great recipe. I really wanna thank you for your other delicious & mouth watering recipes. I must say that you put really good efforts to make us learn how cooking is done perfectly. I have learnt a lot from you. Whenever I watch you cooking its feels as if my own mom is cooking for me 🙂

two points for clarity
1) agree the besan must be sieved and warm water maybe is better add in small increments slowly while continuing to mix with a spoon or hand blender
2) to prevent lumpy hold the salt till later
3) also continuous stirring when the Karhi starts heating up u cannot walk away must stir till rolling boil otherwise the karhi may fragment/or particulate .

My mother makes the kadhi almost the same way… although I always wanted to try making it myself but never had the confidence, because I never followed my mother to the kitchen to learn the process… which I regret.
I really want to thank you for the video. Not only it helped me learn but gave me the confidence to try this recipe right now.

This was my first visit to your kitchen… but I think I’m gonna continue visiting you from now on 🙂

hi manjula,
You made cooking so easy and delicious. Now I dont have to ask any one else because now whenever I have to make something i just see your recipe and good thing your recipe are very simple and easy. tahnks a looooooooooot for your help.
Akvinder

hi nina,
sour yoghurt makes good taste so u can take out curd from the refrigerator a day before u make kadhi. u can even try buttermilk for this.this also goes well.
last time when i made kadhi i used buttermilk along with half of curd and it came out very delicious.

your problem could be because of the besan. For smooth even texture, you should sieve the besan before adding to the yogurt mixture.i use a manual egg beater and put the besan in small quantities in the yogurt, that way i can make sure there are no lumps. See if that works for you!

Hamida, in my opinion the pakoras need spices.
I add salt, red chili powder, and cumin powder to the pakora batter. Put the same amount as you would for any besan pakora. I sometimes add crumbled dried methi (fenugreek) leaves to the pakora batter too – probably about 2 tablespoons for this recipe.
Jaya

I made this today and the kadhi was just okay and the pakoras were tasteless. I don’t know why that happened but it just turned out very bad. The pakoras didn’t have any taste in it and I had to throw away the entire dish. Is it because the pakoras didn’t have salt or any type of spice in it?

Dear Manjulaji,
I just made this today for dinner and it came out very well! I liked the flavor a lot. I had always made Kadhi with garam masala (my family’s recipe), but I like your recipe better without the garam masala – nothing I need to mention to my mother-in-law 🙂

I used a couple of teaspoons of lemon juice to make it more “khatta” (sour) as I didn’t have citric acid in the house.
Thank you again for providing such RELIABLE recipes.

I saw ur video on Youtube & in that i read about ur website…it is excellent way to teach veg. cooking…Me & my whole family is vegetarian……& it is amazing that been in USA from so log u r still vegetarian.Now i will always refer ur site for recipes.

Thank you Aunty…I am following all your recipes and found them easy to follow. you are simply fascinating and I see my mothers image in you..Keep posting new recipes as I have become a better cook solely because of you..

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Namaste Manjula, Thank you for sharing so much goodness with us. I love your videos. Tomorrow morning I will be making "White Girl Breakfast Aloo Naan"...I will serve with sour cream & salsa for dipping. Your Aloo Naan is so wonderful, I hope mine turns out well. Thank you...-Carmen B.